Michael and I made this simple and delicious lemon fluff dessert on Sunday afternoon. It’s a light dessert, so it’s the perfect end to a satisfying meal — and you won’t feel like you’re about to burst after you eat it. We used Michael’s mom’s recipe, which is just one of the delicious recipes in Michael’s family cookbook. We hope that you’ll make it one of your family recipes too!
(Makes a 9″x13″ pan)
By Jane and Michael’s Gourmet Extravaganza
- 1 3 oz. package lemon Jello
- 1 cup boiling water
- 1/2 cup lemon juice
- 1 cup sugar
- 1 can chilled evaporated milk
- 1 cup fine graham cracker crumbs, divided
- Whipped cream for serving, if desired
Combine Jello, water, lemon juice and sugar. Dissolve and chill until it is syrupy. In a large bowl, whip evaporated milk until stiff. Add Jello mixture a little at a time while mixing with the evaporated milk. Cover bottom of 9×13 inch pan with 1/2 cup of the graham cracker crumbs. Spread Jello mixture on top of the crumbs. Sprinkle the remaining 1/2 cup of crumbs on top of the mixture. Chill and then serve with whipped cream, if desired.
Note: We think that this recipe would be delicious with a raspberry or blackberry Jello in place of lemon Jello.